Archive for the 'Georgian Cuisine' Category

Moshushuli Tevzi Pamidvrit (Poached Fish with Tomatoes)

Friday, November 9th, 2007

Serves 2 1 pound of fillet of sole, flounder, cut into serving pieces Salt 1 medium onion, peeled, thinly sliced, and separated into individual rings 1 cup of water 2 whole cloves 3 allspice berries 1 bay leaf 2 teaspoons of vegetable oil 3 large ripe tomatoes, peeled and seeded 1/ 4teaspoon of freshly ground [...]

Buglama (Veal Stew with Tomatoes and Herbs)

Friday, November 9th, 2007

Comes from Kakheti, the famous wine region of Georgia. Serves 6 to 8 2 tablespoons of butter or ? stick 3 1/2 pounds of stewing veal, cut into 2-inch pieces Salt and freshly ground black pepper to taste 2 pounds of ripe tomatoes, quartered 2 medium onions, peeled and sliced 1/2 cup of chopped mixed [...]

Kartopiliani (Potato Bread)

Friday, November 9th, 2007

Follow the directions for making baking-soda dough given in the Bean Bread recipe. Substitute the following mixture for the bean filling: 4 pounds of potatoes 4 medium onion, peeled 3/4 cup of vegetable oil 1 tablespoon salt 1 teaspoon of freshly ground black pepper Boil the potatoes until soft. Peel and mash well. Dice the [...]

Badridzhnis Khizilala (Eggplant Caviar)

Friday, November 9th, 2007

Strictly speaking, this eggplant preparation is native not to Georgia but to the Caucasus region in general. It may be eaten plain or spread on slice of black bread. Serves 12 3 eggplants or about 2 1/2 pounds in total 2 medium onions, peeled and finely minced 1/2 cup of olive oil 1 green pepper, [...]

Soko Arazhanit (Mushrooms in Cream)

Friday, November 9th, 2007

Serves 4 1 tablespoon of butter 1 pound of mushrooms, trimmed and thickly sliced Salt Freshly ground black pepper 1 1/2 cups of heavy cream 4 handfuls each (about 2 ounces each) parsley, and dill sprigs 5 whole black peppercorns One 2-inch piece of cinnamon stick 2 bay leaves 3 whole cloves Melt butter in [...]

Chebureki (Deep-fried Lamb Dumplings)

Friday, November 9th, 2007

These fried lamb dumplings are a Tatar dish, developed in the Crimea and bought to Georgia and other Central Asian areas, where many Tatars now live. Makes 38 dumplings 3 tablespoons of butter 1 tablespoon of vegetable oil 3/4 pound of lean lamb, finely ground twice 1/4 cup of finely chopped parsley 2 tablespoons finely [...]

Georgian potato soup

Friday, November 9th, 2007

Ingredients: 6 c potatos diced 1/2″ 1/2 c onions chopped small 1/4 c scallions chopped 1 c apple sauce 1/4 c apple juice 3 c chicken stock or 3 c vegetable stock 1 1/4 c heavy cream 1/2 c cottage cheese 1/3 c raisins 1 ea garlic clove minced 1/3 c dried apricots chopped 2 [...]

Lobiani (Bean Bread)

Friday, November 9th, 2007

Makes two large breads, enough to serve 12 10 tablespoons or 1 1/4 sticks of butter, softened 2 eggs 2 cups of sour cream 4 cups of unbleached white flour 1 teaspoon of baking soda, divided into 4 parts Filling: 1 pound of dried kidney beans covered with water and soaked overnight 3 or 4 [...]

Samotkhis Vashlis Muraba (Lady Apple Preserves)

Friday, November 9th, 2007

Makes 1 Quar 1 pound of apples 2 1/4 cup of sugar 2 cups of water Leaving stems intact, pierce the apples all over with a thin skewer and place in a pot. Cover with boiling water and put a plate on top to keep the apples submerged. Let stand for 15 minutes. Meanwhile, make [...]

Mtsvane Pamidori (Stewed Green Tomatoes)

Thursday, November 8th, 2007

Serves 4 2 tablespoons of olive oil 1 pound of green tomatoes, coarsely chopped 1 medium onion, peeled and finely chopped 2 large carrots, peeled and cut into rounds 1/4 cup of coarsely chopped celery leaves 1/4 cup of coarsely chopped parsley 1/4 cup of water 3 garlic cloves, peeled and roughly chopped 1 teaspoon [...]